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East European Goulash and Dumplings (Gulyasleves)
This dish is based on the classic Hungarian goulash, with added dumplings, (a traditional addition to many East European dishes).
These quantities are for 2 hungry people, so half, double or whatever depending on the number of people you are cooking for.
Goulash Vegetable oil 50g lardons 1 onion 4 garlic cloves 4 tomatoes 500g beef chunk Salt & black pepper 1 tablespoon paprika powder 2 fresh chillies Tomato puree Fresh parsley 2 bay leaves 1 bottle of beer or ale
Dumplings 200g plain flour 1 teaspoon salt Water 2 lemons Fresh parsley Fresh sage 1 onion 50g lardons
Cooking In a large pot, pour in a little vegetable oil and heat. Finely chop the onion, garlic and tomatoes.
Fry the lardons for about 1 minute then add in the onion and garlic. Sweat down for 5 minutes on a low heat then add in the chopped tomatoes.
In a separate frying pan, heat a little oil on high then seal the chopped beef cubes until lightly browned. Transfer into the main pot. If you have bits of meat or brown juice stuck to the pan, deglaze the pan with a little white wine and transfer into the pot.
Add in the paprika, chopped chillies, chopped parsley, bay leaves, 1 tablespoon tomato puree, the bottle of beer or ale and season with salt & pepper.
Allow to simmer for 1 hour.
Dumplings In a bowl, pour in the flour and salt. Add enough water to create a sticky but firm mixture.
Add in the zest of 2 lemons along with 2 tablespoons of finely chopped parsley and 1 tablespoon of finely chopped sage.
Very finely chop the onion, lightly fry the lardons, then add both into the mixture. Mix well together by hand (or in a mixer) until all ingredients are well distributed.
Roll the mixture into large balls and steam for 30 minutes in a steamer. If you prefer a crunchy exterior to your dumplings, you can grill them or place them in a hot oven until the outside is crisped).
Serving - Serve the goulash with the dumplings in the sauce.
Alternatives - These dumplings are more Western European then eastern, so simple egg dumplings can be used if you prefer (egg, flour, salt mixture). To get closer to the original recipe, potatoes can be used in the main pot and the tomatoes and garlic can be left out.
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